How to Make Quick Pickled Radishes

How to Make Quick Pickled Radishes

 

Pickles fall a close second behind my all time favorite snack — popcorn. Crunchy, sour and spicy pickles are my top picks, but I won’t turn down slightly sweet but tangy cucumber pickles and other pickled veggies including carrot and radish daikon. Last year, I started making my very own quick refrigerator pickles. It’s super easy.

My first batch of pickles included regular large cucumbers, sliced thin, packed into a jar, and seasoned with mustard seed, chopped dill, red pepper flakes, minced garlic, salt, sugar, and vinegar. Within 24 hours they were ready to eat. Oh my, were they delicious and crunchy. I ate the entire jar in about a week. Yep, I did that.

This past weekend I saw the brightest bunches of radishes on sale for 89 cents per bunch! I grabbed three bunches to make “traditional” and sweet and sour radish pickles.

Since I was preparing two types of pickles, I used my mandoline to thinly slice the radishes for the sweet and sour pickles. I simply quartered the remaining radishes to make the traditional pickles.

Traditional Radish Pickles

Ingredients

(for a one pint jar of pickles)

  • Two bunches of radishes, washed and quartered
  • 2 tsp of black peppercorns
  • 2 tsp mustard seeds
  • 1 tbsp kosher salt
  • 1.5 tsp granulated sugar
  • 3 garlic cloves, minced
  • 1/2 cup of white vinegar
  • water

Directions

  1. Add cut radishes to a one pint jar.
  2. Add peppercorns, mustard seeds, garlic, salt and sugar on top of radishes.
  3. Pour in the white vinegar.
  4. Fill the jar to top with water.
  5. Close the jar with lid on tight, and shake aggressively to dissolve the sugar and salt.
  6. Let the jar stay in the refrigerator for 24 to 48 hours, or until the pickles absorb the flavors to your liking.
  7. These should stay fresh and crunchy in the fridge for 4 to 5 days.

Sweet and Sour Pickled Radish

pickled radish

I made these pickles in an attempt to get the flavor of my favorite matchstick pickled daikon radishes that were paired with the Pork Noodle Salad at the now closed Spize Cafe. They aren’t the same type of radish and they surely weren’t matchstick cut, but these were sweet and tart with a nice crunch.

Ingredients

(for a one pint jar of pickles)

  • 1 bunch of radish, washed and thinly sliced
  • 1/2 cup of white vinegar
  • 1/4 cup of water
  • 1/2 cup of raw sugar
  • 1.5 tsp of kosher salt

Directions

  1. Pack sliced radish into a one pint jar.
  2. Add the white vinegar, water, sugar and salt into a sauce pan; heat and stir until the sugar and salt are dissolved.
  3. Remove from heat and pour over the radishes in the jar.
  4. Let rest with lid off for a minimum of one hour.
  5. Seal with lid and place in refrigerator for 24 hours.
  6. Stays fresh and crunchy for 3 to 4 days.

 

Join the Conversation

Do you like or make pickles? If so, what’s the oddest pickle vegetable and/or flavor that you’ve ever eaten or prepared?